Summer Succotash

by Sep 6, 2019

Make this quick sauté when you have fresh corn and summer squash. It is a fantastic partner to grilled salmon, especially if you make the zingy sauce with crème fraîche and lemon.

Prepare the veggies, mise en place style, and cook this at the last minute—it only needs a few minutes on the heat and you don’t want to overcook the corn (and favas, if you’re using those).

Summer Succotash and Lemon Crème Fraîche

Recipe adapted from Giada de Laurentiis's Pan-Seared Salmon with Summer Succotash, Happy Cooking

Servings 4 people


  • 2 tbsp olive oil
  • 1 shallot, finely diced or sliced
  • 1 red bell pepper, small, finely diced optional but nice for color
  • 2 corn cobs, kernels cut off with a knife to yield about 1 cup
  • 4 summer squash, small-ish to yield about 4 cups chopped zucchini, yellow squash, patty-pan, flying saucer, anything goes
  • a handful of fresh beans snapped into 1" pieces or some shelled fava beans or fresh peas (1/2–1 cup is good) optional
  • chopped herbs, tarragon and chives make a nice combo any amount, 4 tbsp is nice
  • 2 tsp lemon juice, freshly squeezed

Lemon Crème Fraîche

  • 1/2 cup crème fraîche
  • 2 tsp lemon zest
  • 4 tbsp lemon juice, freshly squeezed
  • 4 tbsp whole grain mustard or brown or Dijon, or a mix (we like 2 T brown and 2T whole grain)


  1. Heat the oil in a large sauté pan then add the red pepper and diced shallots. Cook for a couple minutes then add the summer squash and cook for a couple more minutes, shaking the pan or moving things around a bit with a wooden spoon. Now, make a determination of how long until the main part of your dinner is done (salmon on the grill or whatever else you're doing). If longer than a couple minutes, turn the heat off this pan and wait until you're a couple minutes out until proceeding.

  2. Toss in the corn kernels and beans, if you're using them, and cook a couple minutes. Turn off the heat, sprinkle with the herbs and spritz with lemon juice. Serving time!

Lemon Crème Fraîche

  1. Mix ingredients together and refrigerate until ready to serve. I like to spoon a bit on the plate then top with succotash then grilled salmon. Pass more at the table. It is very tart on its own but works deliciously with the succotash and fatty fish.

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